Heavenly Apricot Cobbler Bars

(Courtesy of Cooking Light)

Ingredients:
5 Tbsp. butter or stick margarine, softened
1/4 c. powdered sugar
1/4 c. packed brown sugar
1/4 tsp. salt
1/8 tsp. almond extract
1 1/4 c. all-purpose flour
3/4 c. apricot preserves
1/2 c. low-fat granola without raisins, crushed


Directions:
Preheat oven to 350 degrees. 


Beat butter at medium speed of a mixer until light and fluffy.  Add sugars, salt and extract, beating well.  Lightly spoon flour into dry measuring cups, and level with a knife.  Gradually add flour to butter mixture, beating until moist.  Remove 1/3 c. flour mixture and set aside.


Press remaining flour mixture into bottom of an 8-inch square baking dish.  Bake for 15 minutes or until lightly golden brown.  Gently spread preserves over warmed shortbread.  Combine 1/3 c. flour mixture with granola; sprinkle over preserves.  Bake for an additional 20 minutes or until golden brown.

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